Cashew Beef

From the kitchen of One Perfect Bite...My wok has been sitting on the counter lately and never seems to get put away. This is one of the new recipes that have kept it busy. When I'm really busy, I tend to fall back on simple stir-fried meals that can be thrown together without sacrificing flavor to speed. There are many versions of Cashew Beef, and while this one is not an authentic Chinese dish,  it certainly is easy to make and the finished concoction is really tempting. If your ingredients are set to go before you heat your wok, you'll have no problem with this recipe. I also suggest you have your rice cooked and ready to go before you start to cook the beef. Sitting improves neither the flavor nor the appearance of stir-fries and you want everything you plan to serve ready at the same time. The rice will keep. The stir-fry won't. If you are looking for a simple week night meal, I urge you to give this recipe a try. Here is how the dish is made.

Experimenting with Standing Rib Roast

From the kitchen of One Perfect Bite...The Silver Fox and I live in an area where cattle and sheep are raised. That would be immaterial, save for the fact that availability makes them dirt cheap during the holiday season. In one of our local markets, standing rib roasts were actually cheaper per pound than ground beef. Now, the only person less capable of resisting a bargain than me, is the Lord of the Manor. To make a long story short, on an errand meant to pick up a quart of eggnog, he passed the meat counter and came home with three rib roasts. We were on the verge of creating a herd of our own when they joined the two I had already purchased and stored in the freezer.  As it happened, I spoke with my youngest daughter on Christmas morning, and she was in the middle of preparing her holiday dinner. She mentioned that she was using a Paula Deen recipe for her rib roast. While I had other plans for the day, I was curious about the technique she was using and made a mental note to explore it further. Years ago, Anne Seranne developed a recipe for a closed oven rib roast that appeared in  the New York Times. It made a delicious roast that  I stopped using only when we had smoke detectors installed in the house. The 500 degrees needed for her technique managed to set off the smoke alarms in my kitchen and I couldn't stand the noise. The Deen recipe my daughter was using was similar, but the meat roasted at a lower temperature. I had to try it. I love it when simple things produce spectacular results and I'm happy to report that this is a great recipe. It is effortless and truly foolproof if you remember two things. The meat must be at room temperature before roasting and once you put the roast in the oven, the door cannot be opened until you are ready to serve the meat. I did very slightly change the original recipe. I applied my own version of a salt rub to the beef the day before I planned to roast it. The rub, of course, adds flavor, but it also makes a wonderful crust that covers the surfaces of the meat as it roasts. I do hope you'll give this recipe a try. It produces a really nice, nearly effortless rib roast. Here is how it is made.

Frugal Foodie Friday - Slow Cooker Lentil Soup with Beef and Red Pepper

From the kitchen of One Perfect Bite...It's Frugal Foodie Friday and today's recipe is a gem that is kind to the pocket book and busy cooks who are searching for nearly effortless family meals. The recipe comes from Better Homes and Gardens and it packs enormous flavor into the crock of a slow cooker. For best flavor, the meat should be browned, but all the other ingredients are simply dumped into the ceramic insert of a slow cooker where they simmer until the meat is tender and the vegetables are done. While it is called a soup, this dish is substantial enough to the main course of a meal, especially if it is served with a crisp green salad and a great peasant bread. Come to think of it, a Shiraz would also make a lovely accompaniment. The soup may be a bit spicy for young children, but other diners will have no objection to the gentle heat that permeates the soup. As you scan the recipe,you will note that it calls for French lentils. They are smaller and more pellet-like than the red or brown lentils that you are probably familiar with. If you can't find them, use what you have on hand. I love to use them in soups and stews because they tend to hold their shape when simmered for a long period of time. I hope you will give this simple recipe a try. It's a perfect meal to serve when the North winds blow. Here is how the soup is made.

Lentil Soup with Beef and Red Pepper...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens

Ingredients:
1 pound boneless beef sirloin steak
4 cups reduced-sodium beef broth
1 cup French lentils, rinsed and drained
1 cup water
1 medium coarsely chopped red sweet pepper
1 medium chopped onion
2 medium sliced carrots
3 stalks sliced celery
2 cloves garlic, minced
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/3 cup snipped fresh parsley

Directions:
Trim fat from meat. Cut meat into 3/4-inch pieces. If desired, in a nonstick skillet cook beef over medium-high heat until browned on all sides. Place meat in a 3 1/2- or 4-quart slow cooker. Stir in broth, lentils, water, sweet pepper, onion, carrot, celery, garlic, cumin, and cayenne pepper. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours. I cooked mine on low for 6 hours. Stir in parsley. Ladle soup into bowls. Yield:6 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Hot and Sweet Orange Glazed Chicken Tenders

Two Years Ago Today: Cauliflower and Walnut Cream

Three Years Ago Today: Kinpira Gobo - Japanese Burdock

Four Years Ago Today: Guacamole

Spicy Orange Beef and Rice Bowls

From the kitchen of One Perfect Bite...One of these days, I'll return to my kitchen and do some real cooking, but these dog days of summer just aren't conducive to greatness.  Oregon summers are unusually pleasant and we generally miss the soaring heat and high humidity that plague the rest of the country. You'd think our cooler temperatures would keep me in the kitchen with a light heart and agile hands, but that doesn't seem to happen.  While I put in marathon sessions when local berries and vegetables come to market,  for most of the summer I'm a 30 minute meal kind of gal and try to keep our meals as simple as they possibly can be. These orange beef and rice bowls  are an example of the type of supper I like to serve at this time of year.  They are quick and easy to prepare and they fill, rather than stuff, the folks sitting at my table.  The recipe, developed by America's Test Kitchen, is self explanatory and hard to spoil, if you follow the directions they supply.  It's Chinese-ish and while it packs some heat, it is the kind of dish that will appeal to most eaters. It is also the kind of dish that can be made  in the bare bones kitchens of most summer rentals. So, if you are looking for quick and easy meals to see the summer out, I hope you will give his one a try . Here is how these rice bowls are made.

Spicy Orange Beef and Rice Bowls...from the kitchen of One Perfect Bite courtesy of America's Test Kitchen

Ingredients:
1-1/2 cups uncooked long-grained white rice, rinsed
2-1/4 cups water
1 teaspoon
1-1/2 pounds flatiron or sirloin steak
2 teaspoons grated orange zest
1/2 cup juice
1/4 cup packed dark brown sugar
2 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons chili garlic sauce
2 teaspoons grated fresh ginger
2 teaspoons cornstarch
4 teaspoons vegetable oil

Directions:
1) Bring water rice and 1 teaspoon salt to a boil in a medium saucepan. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 20 minutes. Fluff rice with a fork. Cover pan to keep warm.
2) Cut steak lengthwise into three long strips, then cut each strip crosswise into thin slices.
3) Whisk orange zest, orange juice, sugar, vinegar, soy sauce, chili garlic sauce, ginger, and cornstarch in medium bowl.
4) Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Cook half of steak slices until browned, about one minute per side. Transfer to bowl and repeat with remaining oil and steak.
5) Add orange mixture to now empty skillet. Cook over medium heat, scraping up any browned bits, until sauce is thickened, 2 to 3 minutes. Stir in beef to coat with sauce. Sprinkle with scallions. Serve over rice. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Tortellini with Spinach and Parmesan Cream Sauce

Two years Ago Today: Orange-Glazed Banana Nut Bread

Three Years Ago Today: Blueberry Corn Muffins

Southwestern Steak and Rice Bowls

From the kitchen of One Perfect Bite...If you are looking for a simple summer supper, I hope you'll keep these quick rice bowls in mind. While they are assembled like their Asian counterparts, they come together more quickly and are packed with the flavors of the American Southwest rather than those of East. The flavors appeal to most people and you can have the bowls on the table in a bit less than 30 minutes, so, they are a perfect way to end a sleepy summer day. The rice bowls are best served warm or at room temperature and the recipe can be easily be scaled  to feed just two people. I hope you'll give this recipe a try. It is a simple way to end the what's for dinner dilemma. Here is the recipe.

Southwestern Steak and Rice Bowls...from the kitchen of One Perfect Bite courtesy of America's Test Kitchen

Ingredients:
1-1/2 cups uncooked long-grained white rice, rinsed
2-1/4 cups water
Salt and pepper
2 tablespoons lime juice
12 ounces cherry tomatoes, quartered
5 scallions, sliced thin
1/4 cup minced fresh cilantro
3 tablespoons olive oil
1 pound sirloin steak tips, cut into strips and sliced thin across grain on bias
2 teaspoons chipotle chili powder

Directions:
1) Bring water rice and 1 teaspoon salt to a boil in a medium saucepan. Cover, reduce heat to low and simmer until rice is tender and water is absorbed, about 20 minutes. Fluff rice with a fork, then gently fold in 1 tablespoon lime juice. Cover pan to keep warm.
2) Meanwhile, combine tomatoes, scallions, cilantro, 2 teaspoons oil, remaining 1 tablespoon lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl.
3) Toss steak in a medium bowl with 1 teaspoon oil, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat 1 tablespoon oil in a large nonstick skillet over high heat. Add half of sliced beef, breaking up any clumps, and cook without stirring for 1 minute. Stir beef and continue to cook until browned, about 2 minutes. Transfer to a bowl and keep warm. Repeat process with remaining 1 tablespoon oil and second half of beef.
4) Place an equal portion of rice in each of 4 bowls. Top with beef and tomato mixture. Serve warm. Yield: 4 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: No-Bake Cornflake Peanut Butter and Chocolate Bars

Two Years Ago Today: Baked Parmesan Fish Fillets

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Gone Fishin' Series - Salisbury Steak

Fortunately, the kitchen in the house we've rented has escaped the cabin curse and we can actually cook in it. Last night my  girls made this old family favorite for supper.  It seems you like it as much as we do. This is the third most popular recipe on my site and it has passed the quarter million view mark. Here is the recipe for any who have missed it. This is good food people.

From the kitchen of One Perfect Bite...Salisbury Steak is one of the retro foods that has made a comeback in American kitchens. It was named for James Salisbury, a 19th-century physician, who prescribed it for battlefield patients who, in addition to their wounds, were suffering from digestive problems. His diet recommended serving chopped beef patties three times a day, and the oval-shaped patties, informally dubbed the poor man's steak, came to bear his name. In its purest form, the steak consists only of seasoned beef. However, frugal depression housewives and those cooking in the meat-rationed kitchens of WWII began to add extenders to the chopped beef in order to feed more people. I am no stranger to Salisbury Steak. It was a regular feature on my Mother's table and I made it in the early days of our marriage when then was more love than money. Versions of the steak that are currently popular use wine and mushrooms in the sauce that is served with the steak. The original versions of the recipes did not, for obvious reasons. A budget meal does not lend itself to auxiliary ingredients that cost more than its main components. The newer versions are delicious and I can heartily recommend them. I want, however, to share with you a really old-fashioned version of the steak. Here's the recipe.

Salisbury Steak with Caramelized Onion Gravy...from the kitchen of One Perfect Bite

Ingredients:
Onion Gravy
2 large red onions, thinly sliced
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
3 cups low-sodium beef broth
1/2 cup dry red wine (optional)
1 tablespoon tomato paste
1 teaspoon cider vinegar
Salt and pepper
Meat Patties
1 pound lean ground beef
1/2 cup cooked white rice
1 egg yolk
1 teaspoon salt
1/4 teaspoon pepper
1 clove minced garlic
1 teaspoon Worcestershire sauce
3 tablespoons chopped parsley
1/2 teaspoon dried thyme
1 tablespoon olive oil

Directions:
1) To make gravy: Heat butter in a large sauté pan. Add onions and cook over medium-high heat, until onions start to brown, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add 1/4 cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent caramelized bits at the bottom of the pan from burning. It should take at least 25 to 30 minutes to properly caramelize onions. Stir in flour and cook for about 2 minutes. Add wine and reduce by half. Stir in remaining beef broth and tomato paste. Stir in cider vinegar. Simmer for 10 minutes. Add salt and pepper to taste. Reduce heat to low and keep warm.
2) To make patties: Mix ground beef, rice, egg yolk, salt, pepper, garlic, Worcestershire sauce, parsley and thyme in a bowl. Shape into 4 oval patties about 3/4-inch thick. Heat olive oil in a large nonstick skillet set over medium-high heat. Sear patties about 3 minutes per side, or until a brown crust forms. Pour gravy over patties and simmer for an additional 10 minutes. Serve warm with mashed potatoes or noodles. Yield: 4 Servings.

Saucy Slow-Oven Short Ribs

                                        My thought for today can be found  here.

From the kitchen of One Perfect Bite...It is hard to believe that a recipe this simple can produce such delicious ribs, but rest assured it does. I live with rib experts and they love the dish I'm sharing with you tonight. My gang tends to prefer the less elegant cuts of meat and will bypass a t-bone for a flatiron steak any day of the week. Knowing that, you won't be surprised to learn that they'd choose short ribs over sirloin anytime they don't have to pay the price differential. Therein lies the rub. Short ribs are not cheap and it is entirely possible to serve a family a standing rib roast for what a stew made with short ribs might cost. The ribs, which are fatty, have a wonderful flavor and a stringless texture, that makes for melt-in-your mouth eating. will melt in your mouth. I don't make these ribs often. I work on the theory that anything that releases the amount of fat they do can't be good for you, so I temper my enthusiasm and make them only once or twice a year. When I do make them, I don't hold back. I've become expert at skimming fat from pan juices and that helps a lot. This recipe would make a great Father's Day meal and it is perfect for moms who do not want to man the grill. I do hope you'll give these ribs a try. I know you will enjoy them. Here is how they are made.

Saucy Slow-Oven Short Ribs...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon olive oil
3 slices thick-cut bacon, cut in 1/2-inch dice
5 pounds short ribs
Salt and pepper
1/3 cup flour
1 large onion, chopped
1 tablespoon chopped garlic
1 cup ketchup
1 (10.5-oz.)can condensed beef broth, undiluted
2 tablespoons sugar
2 tablespoons white vinegar
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1/4 teaspoon black pepper

Directions:
1) Preheat oven to 300 degrees F.
2) Heat oil in a large Dutch oven. When it shimmers, add bacon and fry until lightly browned. Remove bacon from pan and drain off all but 2 tablespoons of drippings.
3) Liberally season short ribs with salt and pepper and dredge all sides in flour. Heat bacon drippings until almost smoking. Brown ribs, in two batches, until deep brown, about 5 minutes per side. Remove from pan, again pouring off all but 2 tablespoons of drippings. Add onions and garlic and cook until softened, about 3 minutes. Add ketchup, broth, sugar, vinegar, Worcestershire sauce, mustard and black pepper. Mix well and bring to a simmer. Return ribs to pan, spooning sauce over all surfaces. Cover pan and cook for 3 hours.
4) Remove ribs from Dutch oven. Skim fat from sauce. Serve ribs with sauce. Yield: 6 servings.








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Two Years Ago Today: Asparagus Pesto


















Three Years Ago Today: Marinated Mushrooms














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Moroccan Beef Stew

My Thought for the Day can be found, here. If you like it, give us a thumbs up and share it with your friends.

From the kitchen of One Perfect Bite...

While it goes against conventional wisdom, I like to serve this stew at least once during the summer season. I love its vaguely Moroccan flavor and I think it is a perfect meal to serve when your palate's in the doldrums and you have a taste for something different and a bit more substantial than standard summer fare. The recipe comes from Family Circle magazine and while I've made some changes to it over time, the recipe that appears below, save for the portions in red, is the one that was first featured in the magazine. I absolutely hate tough stew meat and to avoid it, I often go to extremes that others think unnecessary. The original recipe called for browning and stewing the meat on top of the stove. Over the years, I've become a fan of slow-cooked stews, not those that come from a crock-pot, but those that are the result of cooking in a low-slow oven for a considerable length of time. Even if you bypass this recipe, I hope you try the technique in which meat and vegetables are browned stovetop, but simmered for about 5 hours in a 250 degree oven once the contents of the pot come to a boil. I serve this stew with couscous or rice and a lovely crisp green salad. Here's how this Moroccan-style stew is made.

Moroccan Beef Stew...from the kitchen of One Perfect Bite courtesy of Family Circle Magazine

Ingredients:
2 tablespoons vegetable oil
2 pounds beef chuck for stew, cut into 1-inch pieces
2 tablespoons all-purpose flour
3/4 teaspoon salt
1/8 teaspoon pepper
1 medium onion, diced
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 (14.5-oz.) can beef broth
1 cup pitted prunes, chopped
1 cup dried apricots, chopped
3 cups baby spinach, roughly chopped
Cooked pearl couscous (optional)

Directions:
1) Heat oil in a large pot over medium-high heat. In a bowl, toss beef cubes in flour, 1/4 teaspoon of the salt and pepper. Add half of beef to pot. Brown on all sides, about 4 minutes. Remove to a plate with a slotted spoon and repeat with remaining beef.
2) Reduce heat to medium and add onion to pot. Cook 3 to 5 minutes to soften. Sprinkle with cumin, cinnamon and cloves. Cook 1 minute. Add a splash of the beef stock; cook 1 minute, scraping up any browned bits from bottom of pot.
3) Add broth and bring to a boil. Return beef to pot along with any liquid. Cover and simmer 1-1/2 hours over low heat, or transfer pot to a preheated 250 degrees F oven and bake for 5 hours.
4) Uncover pot and stir in prunes and apricots. Cover and cook 15 minutes. Uncover and stir in spinach. Cook, uncovered, 5 minutes. Season with remaining 1/2 teaspoon salt. Serve stew over pearl couscous, if desired. Yield: 6 servings.









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Chopped Steak and Mushroom Sandwich

From the kitchen of One Perfect Bite...While this sandwich is a stick to the ribs affair, it remains light enough to enjoy at any time of year. I made a slightly personalized version of it on Sunday, using a recipe that first appeared in Fine Cooking magazine. My grand plans for a steakhouse supper evaporated when it became apparent that there would be no empty chairs at the table. The steak meant for four had to be extended to feed eight. I momentarily played with the idea of stroganoff, but scrapped that plan for these sandwiches and a boatload of oven-baked steak fries. While the recipe called for sirloin tips, I used a combination of sirloin and flatiron steak for the meat portion of the recipe. The beef in these sandwiches is chopped, not ground, and that gives both diners and the food processor, something to chew on. I'm a big fan of texture, so when I saw this recipe it immediately appealed to me. I filed it in my mental to-be-done list where it remained, nagging me like an unscratched itch, until Sunday when it finally got the attention it deserved. This is a really nice sandwich and I'll definitely be making it again. It would be perfect for game day or anytime a group of guys, or women with the appetites of trenchermen, assemble. The recipe is simple to follow and, despite a bit of chopping, this sandwich is very easy to make. While, I did serve it in buns, the filling would also be wonderful in warm tortillas. Do try this one. I know you will enjoy it. Here's the recipe.

Chopped Steak and Mushroom Sandwich...from the kitchen of One Perfect Bite courtesy of Fine Cooking magazine

Ingredients:
2 tablespoons ketchup
1 tablespoon Dijon mustard
1 jarred hot cherry pepper, stemmed, seeded, and chopped
1 teaspoon red wine vinegar
1 pound beef sirloin tips (flap meat), cut into 1-inch pieces
Kosher salt and freshly ground black pepper
3 tablespoons olive oil, divided use
1 small yellow onion, halved and thinly sliced
6 oz. sliced white mushrooms (2 cups)
1-1/2 cups shredded sharp Cheddar
4 long rolls, split and lightly toasted
1-1/2 oz. baby arugula

Directions:
1) Mix ketchup, mustard, cherry pepper, and vinegar in a small bowl and set aside.
2) In a food processor, pulse half of the beef until just coarsely chopped. Transfer to a bowl. Repeat with remaining beef. Toss beef with 1/2 teaspoon salt and 1/2 teaspoon pepper.
3) Heat 1-1/2 tablespoons oil in a heavy 12-inch skillet over medium-high heat until shimmering hot. Add beef and cook, stirring occasionally, until it loses most of its raw color, about 3 minutes. Transfer to a plate. Heat remaining 1-1/2 tablespoons oil in the pan. Add onion and 1/4 teaspoon salt. Cook, stirring often, until beginning to soften and brown, about 4 minutes. Add mushrooms and 1/4 teaspoon salt. Cook, stirring often, until they soften and begin to release their juice, about 2 minutes. Add ketchup mixture and beef and any accumulated juices. Cook, stirring often, until heated through, about 2 minutes. Stir in cheese until melted, about 1 minute more.
4) Split rolls almost through lengthwise and pile on the steak and arugula. Cut the sandwiches in half, and serve. Yield: 4 servings.









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Three Years Ago Today: Black Bean Hummus














Four Years Ago Today: Buttery Sun-Dried Tomato Rolls

Stout and Cheddar Meatloaf

                                                            Hot
                                                                or
                                                           Cold



From the kitchen of One Perfect Bite...Save for dyeing fondant green, I think I've covered all the recipes that are usually associated with St. Patrick's Day. Several years ago, in an attempt to keep the spirit of the day, I decided to feature recipes that were traditional Irish favorites but not necessarily associated with the holiday. I am going to expand on that idea this year and include recipes that are usually made with ingredients we associated with Ireland or Irish cooking. I hope you're receptive to the idea because I'm going to be featuring "Irish" recipes for the next week. I want to start with this incredible meatloaf. I plan to serve it to guests on St.Patrick's Day, along with Julia's mashed potatoes and some Irish vegetable dishes that I'll be sharing with you next week. Julia's potatoes can be found, here. The meatloaf is a homely affair but it has wonderful flavor, thanks in part to the lingering effects of the Guinness stout whose bitterness evaporates as it simmers with the vegetables that flavor the loaf. I loved it and I am not a meatloaf person. There is no snobbery involved. Having raised a family, I've made many a gazillion meatloaves and turned away from them out of sheer boredon and the desire to try new things. Every so often, however, recipes such as this one beckon and tempt me back to the chopping block. I mention that, because this recipe uses lots of ingredients and requires more than the usual amount of slicing and dicing. It is also a tad more expensive to make than most. It is worth it. This is not a ladylike entree. Hot or cold it has robust flavor that men will enjoy.  The Silver Fox reported his socks were going up and down the first time he tried this. Mine came near that when I had it thinly sliced after a night in the refrigerator. Cold, it is like a heady peasant pate. I have a couple of suggestions to share with those of you who plan to make the meatloaf. If you are unable to find ground veal,ground chicken or turkey breast can be used in its place. You should also know that the loaf will look better if you drape it with thin, rather than thick, sliced bacon.  Under the best of circumstances, it will take a lot of lipstick to make this a pretty pig. I really hope you'll give this recipe from Fine Cooking magazine a try. It will be an unexpected treat. St. Patrick would approve. Here's how the meatloaf is made.

Stout and Cheddar Meatloaf...from the kitchen of One Perfect Bite courtesy of Fine Cooking magazine

Ingredients:
2 tablespoons + 1 teaspoon canola or olive oil
1 cup chopped yellow onion
1/2 cup small-diced carrots
1/2 cup small-diced celery
1 tablespoon finely chopped garlic
3/4 cup stout beer, such as Guinness
4 oz. medium-coarse white bread, such as Italian or French, crusts removed and cut into 2-inch pieces (about 2-1/2 cups)
1 cup whole milk
1 pound ground beef
1 pound ground veal
2 large eggs
1/2 cup grated sharp Cheddar
1/4 cup dried mushrooms, rehydrated in hot water, drained and chopped
1/4 cup chopped fresh parsley
1 tablespoon Worcestershire sauce
Kosher Salt
Freshly ground black pepper
10 oz. (thin) sliced bacon (about 9 strips)

Directions:
1) Position a rack in center of oven. Preheat oven to 375 degrees F. Line bottom of 13 x 9-inch pan with parchment paper. Place dried mushroom in a small bowl and cover with boiling water to rehydrate. SEt aside.
2) Heat 2 tablespoons of oil in a large skillet over medium-low heat. Add onion, carrots, celery, and garlic, cook stirring frequently, until softened and just beginning to brown, 6 to 8 minutes.
3) Add stout, and simmer briskly, until almost dry, 4 to 5 minutes. Transfer to a large bowl and let cool until warm.
4) Pour milk into a shallow bowl that is large enough to hold bread cubes in a single layer. Soak crustless bread in milk, flipping once, until soggy but not falling apart, about 5 to 10 minutes. Time will depend on the thickness, crumb and freshness of bread selected for use. Lightly squeeze a handful of bread at a time to remove some of milk (it should be wet but not drenched). Finely chop and add to bowl with the vegetable mixture.
5) Add beef, veal or veal substitute and eggs to the onion mixture. Scatter Cheddar, drained rehydrated mushrooms, and parsley over meat, and then sprinkle with Worcestershire, 2-1/4 teaspoons salt, and 1/2 teaspoon pepper. Use hands to gently mix all ingredients until just combined; try not to compact while mixing.
6) Heat remaining teaspoon of oil in a small skillet over medium-low heat. Form 1 tablespoon of meatloaf mixture into a small patty. When oil is hot, cook patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you're satisfied with flavor of meatloaf mix.
7) Transfer meatloaf mixture to prepared pan and form into a 10 x 4-inch rectangular block (it becomes loaf-shaped as it cooks). Finish meatloaf by draping it with slightly overlapping strips of bacon, tucking the ends under the loaf.
8) Bake until an instant-read thermometer registers 160 degrees F in center of the meatloaf, 40 to 55 minutes.
9) Broil meatloaf about 6 inches from the broiler element until the bacon is brown and crisped, about 3 minutes. Let rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices. Yield: 8 servings.








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Frugal Foodie Friday - Glazed Sweet and Spicy Meatballs

From the kitchen of One Perfect Bite...These meatballs were originally featured as an appetizer in Better Homes and Gardens magazine. Over time, at least in my kitchen, they have morphed into a main course that works really well for a family dinner, especially when there are children at the table. The meatballs are glazed with a sauce that is both sweet and hot. The sweetness comes from a reduction of apple juice and brown sugar, while the heat, which you can regulate, comes from a sparing use of cayenne pepper. While this dish is inexpensive to prepare, the ingredients needed to make it were too costly for it to be included in our SNAP challenge menus. It is, nonetheless, a bargain meal, so I wanted to include it as a Frugal Friday feature. We are well past the stage where apple juice is stocked in our fridge, but because I use it in my cooking, I do keep juice concentrate in the freezer and measure out the quantity I need to reconstitute for the recipe at hand. It helps control costs and waste and assures I'll always have the juice when I need it. The meatballs are wonderful and should the sweet glaze not be to your liking, they lend themselves to a variety of other sauces. You can have this dish on the table in 30 minutes. I serve it with rice or noodles and a small green salad. I hope you'll give this recipe a try. Here is how the Sweet and Spicy Meatballs are made.

Glazed Sweet and Spicy Meatballs...from the kitchen of One Perfect Bite courtesy of Better Homes and Gardens

Ingredients:
Meatballs
1 egg
1/4 cup milk
2 slices white or whole-wheat bread, torn
1 pound 85% lean ground beef
4 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 to 1/4 teaspoon cayenne pepper
1 tablespoon vegetable oil
Apple Glaze
1 cup apple juice or pear nectar
1/4 cup reduced-sodium soy sauce
2 to 3 tablespoons packed brown sugar
1-1/2 teaspoons cornstarch
1 teaspoon ground ginger
1/8 to 1/4 teaspoon cayenne pepper
6 green onions, chopped

Directions:
1) For Spicy Meatballs: Whisk egg and milk together in a large bowl. Add bread. Let stand 10 minutes, just until bread is softened. Add beef, garlic, black pepper, salt, and cayenne pepper. Mix thoroughly with hands or wooden spoon. Shape beef mixture into 24 meal-size or 48 appetizer-size meatballs.
2) Heat oil in a 12-inch skillet set over medium heat. Cook meatballs, half at a time, about 6 minutes per batch, turning occasionally until brown and crusty on outside and no longer pink inside. Transfer meatballs to a dish; cover to keep warm. Drain fat from skillet and wipe it out.
3) For Apple Glaze: Combine apple juice, soy sauce, brown sugar, cornstarch, ginger, and cayenne pepper in a small bowl. Pour into skillet in which meatballs were browned. Cook, stirring, until mixture thickens and bubbles. Cook at full boil for about 2 minutes, or until syrupy bubbles form on the surface. Return meatballs to skillet to heat through and coat with sauce. Transfer glazed meatballs a serving dish. Top with green onions. Serve with rice or noodles. Yield: 12 appetizer or 6 dinner servings.









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